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2 cups Rotini Pasta, uncooked 2 cups fresh broccoli florets 1 cup halved cherry tomatoes 1/4 cup sliced black olives 1/3 cup Italian dressing 1/4 cup grated Parmesan cheese Cook pasta as directed on the package. Add broccoli to the pasta cooking water for the last 2 minutes of the pasta cooking time. Drain and place in a medium bowl. Add the remaining ingredients, mixing lightly. Cover and refrigerate for several hours or until chilled.

1 (16.3 oz Pillsbury Grands Flaky Layer Biscuit 1 egg 2 tablespoons milk ¾ cup diced ham ¼ cup thinly sliced green onion ½ cup shredded Chedder ½ cup Monterey Jack Cheese ½ tsp granulated garlic Directions: Heat oven to 350 degrees. Spray an 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl beat egg and milk with a wire whisk until smoot. Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer. Bake at 350 for 23 – 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

3 lb. sweet potatoes 3/4 cup light brown sugar, reserve 2 tbsp. 3 tbsp. butter 1/2 tsp. cinnamon 1/2 tsp nutmeg 1/4 tsp. salt 1 cup milk Preheat oven to 400° F. Grease 1 1/2 quart casserole. Cook sweet potatoes in boiling salted water until done. Drain, peel and mash. Stir in all remaining ingredients (except 2 tablespoons sugar). Turn mixture into prepared casserole dish and sprinkle with remaining sugar. Bake for 30 minutes. Serves 8 to 10.

1 BAG CHOCOLATE CHIPS 1 BAG BUTTERSCOTCH CHIPS 1 CAN CHINESE NOODLES RAISINS (if you want) Directions: Melt chocolate and butterscotch chips together. Mix in raisins and noodles, then put into little cookie shapes and refrigerate.

15 oz can Carnation milk 3 oz pkg lemon Jello 1/2 cup boiling water 1 lemon, juice and rind 1/2 cup white sugar Pinch salt Graham cracker crust Chill milk overnight. Dissolve Jello in boiling water and add lemon juice and grated rind, sugar and salt. Allow to set slightly. Beat milk until stiff and whip lemon mixture into it. Make graham cracker crust according to package instructions and place 2/3 of it in a 9X13 inch pan. Pour lemon mixture over and sprinkle with remaining graham cracker crumbs. Chill overnight. Cut into squares and serve.

1/2 cup white sugar 1 cup brown sugar 1 cup margarine 2 eggs 2 1/4 cups flour 2 tsp vanilla 1 tsp salt 1 tsp baking soda 1 1/2 cups Smarties Mix eggs, sugars, margaine and vanilla together. Mix flour, salt, baking soda and Smarties. Add to first mixture. Drop by tablespoons on greased cookie sheets. Bake at 375°F for 10 to 12 minutes. Yield: approximately 5 dozen.

Pineapple Date Bread Ingredients: 2 cups flour 1/2 tsp.vanilla 3 level tsp. baking powder 2 eggs, beaten 1/2 tsp. salt 1 cup chopped dates 3/4 cup sugar 1/4 cup shortening 3/4 cup crushed pineapple,drained Procedure: Sift flour, baking soda, and salt. Cream sugar and shortening in a separate bowl, and add vanilla. Add beaten eggs and mix for about 2 minutes. Fold in pineapple. Add flour mixture a little at a time and stir well. Lastly, add dates. Pour into a well greased loaf pan and bake at 350ºF for 1 1/2 hours, or until done.

1 cup butter 1 teaspoon vanilla extract 6 tablespoons confectioners' sugar 2 cups all-purpose flour 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Ingredients: • 1 1/4 cups OREO Crumbs • 1/4 cup butter, melted • 3 (250 g) packages Cream Cheese, softened • 3/4 cup sugar • 3 eggs • 4 (1 ounce) squares Semi-Sweet Baking Chocolate, melted • 3/4 cup caramel or butterscotch sauce (not sundae syrup) • 1/2 teaspoon coarse sea salt Directions: 1. Preheat oven to 350 ° F. Mix crumbs and butter. Press firmly onto bottom or a 9-inch spring form pan. 2. Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed just until blended after each addition. Stir in chocolate; pour into crust. 3. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt. Servings: 16

1 Onion, shredded 2 cups diced potatoes 1/2 cup diced carrots 1 tbsp.flour 2 cups scalded milk 1 tbsp. butter or margarine 1/2 cup diced celery 2 cups boiling water 1 tsp. salt Brown onion in half of the butter, then add the potatoes, celery, carrots and boilng water. Boil until tender. Cream the flour, salt and remaining butter and add to the scalded milk. Cook until smooth and combine with the vegetable mixture.

1 Duncan Hines white cake mix 4 eggs 3/4 cup canola oil 1 package lemon jello Disolve lemon jello in 3/4 cup boiling water. Mix together with all the other ingredients. Beat 5 minutes with electric mixer. Pour into 2 greased loaf pans. Bake at 350 for about 45 minutes.

1 pkg pistachio instant pudding 1 (19 oz) can pineapple chunks, drained into a bowl 4 cups mini marshmallows 1 large container Cool Whip Pour juice of pineapple in a bowl. Add pudding powder. Let set for a few minutes until it starts to thicken. Add pineapple, marshmallows and Cool Whip. Gently fold ingredients into a serving bowl. Chill in the fridge until set.